The citrus in this recipe—a combination of orange and lime—adds brightness without being overly sweet or tart. It’s a perfect contrast to the bold flavors of garlic, ginger and tamari, not to mention the earthiness of buckwheat noodles. The salad is easy to pull together for a casual lunch or light dinner. To make the dish even more substantial, you can add marinated and baked tofu cubes, or you can serve it bowl-style, with extra steamed vegetables.
Sesame Citrus Soba Salad
Ingredients
- 8 oz soba noodles
- 1 1/2 cups shelled edamame, steamed
- 3 carrots, grated or cut into matchsticks
- 1 1/2 cups shredded red cabbage
- 2 scallions, green parts only, chopped
- 1/2 cup chopped fresh cilantro
- 1/3 cup almond butter or tahini
- 1 Tbsp finely grated orange zest
- 6 Tbsp freshly squeezed orange juice
- 2 Tbsp freshly squeezed lime juice
- 1 1/2 Tbsp tamari
- 1 to 2 garlic cloves, minced or finely grated
- 1 Tbsp minced or finely grated ginger, or 1 tsp ground ginger
- 1 tsp toasted sesame oil
- Pinch of red pepper flakes
- Cubed baked tofu, sriracha sauce, chopped scallions, red pepper flakes
Nutrition
Per serving:
- calories363
- protein18g
- fat9g
- carbs60g
- sugar6g
- fiber6g
- sodium691mg
Directions
01
Make the salad: Bring large pot of salted water to a boil over high heat. Add soba noodles, then adjust heat to maintain a low boil. Cook, stirring occasionally, until noodles are just softening to al dente. Add edamame and boil for another 2 minutes. Drain and rinse under cold running water.
Put carrots, cabbage, scallions and cilantro in large bowl.
Make the dressing: Combine all dressing ingredients in small bowl and whisk until well blended.
Assemble the salad: Add soba and edamame to vegetables and toss gently. Then pour in dressing and toss again until well combined. Taste and adjust seasonings if desired. Serve at room temperature, with toppings of choice.
Gena Hamshaw
Gena Hamshaw is a nutritionist and the creator of the blog The Full Helping. Her recipes have been featured in O Magazine, VegNews, Redbook and other publications. She is the author of the cookbooks Choosing Raw (2014), Food52 Vegan (2015) and Power Plates. Gena lives and works in New York City.
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.